How To Make Potato-Crusted Salmon with Herb Salad
Level up a fish recipe with this potato-crusted salmon that’s cooked until golden and crisp. It’s served with salad mix in a lemon mustard vinaigrette.
Serves:
Ingredients
- 4cupsfrozen shredded potatoes,(hash browns)
- 2tbspsnipped chives
- 2tbspall-purpose flour
- salt and freshly ground pepper
- 32ozskinless salmon fillets
- 1cupvegetable oil
- 1½tspfresh lemon juice
- 1tspDijon mustard
- 1½tbspextra-virgin olive oil
- 4ozherb salad mix,(6 cups)
Instructions
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In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper.
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Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
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In a large nonstick skillet, heat the oil until shimmering.
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Carefully add the salmon fillets to the oil, potato side down, and cook for about 8 minutes over moderately high heat, undisturbed, until browned.
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Carefully flip the salmon and cook for 1 minute longer.
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Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.
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Meanwhile, in a medium bowl, whisk the lemon juice, mustard, and olive oil. Season with salt and pepper.
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Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Nutrition
- Calories: 1150.69kcal
- Fat: 91.82g
- Saturated Fat: 11.34g
- Trans Fat: 0.43g
- Monounsaturated Fat: 52.61g
- Polyunsaturated Fat: 19.05g
- Carbohydrates: 31.18g
- Fiber: 4.23g
- Sugar: 1.50g
- Protein: 50.38g
- Cholesterol: 124.74mg
- Sodium: 1107.38mg
- Calcium: 58.43mg
- Potassium: 1541.43mg
- Iron: 2.59mg
- Vitamin A: 108.61µg
- Vitamin C: 42.62mg
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